Holly's Crunchy Breakfast Bake with Chex

Ingredients:

1 medium green bell pepper
1/2 onion (finely chopped or diced or use #3 cone)
2 carrots (#1 cone)
2 celery chopped (or use #4 cone)
1 can of light red kidney beans, drained and rinsed OR 2 cups of cubed ham
1 cup of shredded cheddar cheese (#1 cone) (I used about 3-4 oz of cheese- one big handful)
1 cup Bisquick (I used a 5.5 oz single packet of pancake mixture)
1 cup milk
4 eggs
2-3 cups of Chex or Corn Flakes

In gourmet skillet/saute pan, saute bell pepper, onion, and celery for about 3-7 minutes (depending on your preference- I did it for 6 min)
Spray EOC of 11" skillet with non-stick spray.
Sprinkle beans/ham, vegetable mixture, then cheese onto the skillet.
Mix Bisquick, milk and eggs in a bowl and pour over entire mixture.
Sprinkle with cereal.
Set EOC at350. Wait for click. Set at 180 for 20 minutes (in 11" skillet, medium click low for 15-20 minutes).


How I did the first trial recipe:
I set my EOC at 275 first but it didn't click for awhile, so I turned it up to 350 degrees; then set it at 180 and timed it for 15 minutes. I also had put 3 cups of cereal (I used corn flakes) on the bottom of the EOC, but it was too hard and crispy in the end. Therefore I omitted this step from the original recipe and decided to suggest adding 2-3 cups of cereal on the top. I added only 1/2 cup of milk to the Bisquick and egg mixture at first. I think using a cup of milk would be better.